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–+ servings
succulent beef tenderloin roast

Beef Tenderloin Roast

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 roasting pan
  • 1 Meat thermometer
  • 1 sharp knife
  • 1 Cutting board
  • 1 aluminum foil
  • 1 Mixing bowl
  • 1 Whisk

Ingredients
  

  • 3 pounds beef tenderloin roast trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper freshly ground
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon butter softened

Instructions
 

  • Preheat your oven to 450°F.
  • Pat the beef tenderloin dry with paper towels.
  • Rub the tenderloin with olive oil, salt, and pepper.
  • In a mixing bowl, combine minced garlic, rosemary, Dijon mustard, and softened butter.
  • Spread the garlic and rosemary mixture evenly over the tenderloin.
  • Place the tenderloin in a roasting pan.
  • Roast in the oven for 25-30 minutes or until a meat thermometer reads 135°F for medium-rare.
  • Remove the tenderloin from the oven and cover it loosely with aluminum foil.
  • Let it rest for 15 minutes before slicing.
  • Slice the beef tenderloin into desired thickness and serve.

Notes

For the best results, ensure that the beef tenderloin is at room temperature before roasting to promote even cooking. The internal temperature will continue to rise a few degrees as it rests, so it's essential to remove it from the oven a little early to avoid overcooking. Adjust seasoning to taste and consider serving with a simple pan sauce made from the drippings for added flavor.
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